(Update! Crumble and Flake has had to delay their opening by a day. Details below.)
For this month's Seattle mag, I did what I've been wanting to do for years: I drove all over town, from Ballard to Madison Valley to West Seattle, with stops on Queen Anne too, in search of the best croissant in the city. I wanted fine, soft layers, I wanted crumbs, I wanted the head-spinning scent of European butter, I wanted a hint of salt, and I wanted to swoon. I won't ruin the suspense by telling you which croissant I found to be the best (but I'll bet it's not who you think it is!)
Still, there was one that got away: the one that no one's tasted yet, because Neil Robertson's Crumble & Flake has yet to open. The words “hotly anticipated” and “bakery” may not go together all that often, but then we’re not always talking about one of Seattle’s very best pastry chefs opening a place of his own. Robertson, one of our 2011 Tastemakers, is a pastry chef with both Canlis and Mistral Kitchen on his resume. Now, nearly nine months after announcing a bakery was in the offing, here she is.
I’m thrilled to finally get a taste of chef Neil Roberston’s pastries at his wee Olive Way bakery (1500 E Olive Way), Crumble & Flake, which opens this
Saturday at 9am Sunday at 9am.
Robertson’s been tempting us with promises of fresh scones, buttery croissants and—get this—filled-to-order cream puffs with offbeat flavors like goat milk and bourbon along with vanilla and chocolate. There'll be brownies, financiers, macaron, kouign amann (pictured) and even
See you there.